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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7264
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dc.contributor.authorArasaratnam, V.-
dc.contributor.authorKetheeswary, N.-
dc.contributor.authorBalasubramaniam, K.-
dc.date.accessioned2022-09-26T05:05:18Z-
dc.date.available2022-09-26T05:05:18Z-
dc.date.issued1997-
dc.identifier.citationInternational Journal of Food Science and technology 1997,32,299-304.en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7264-
dc.language.isoenen_US
dc.subjectCorn flouren_US
dc.subjectDry fermentation residueen_US
dc.subjectSolid state fermentationen_US
dc.subjectSoya flouren_US
dc.titlePaddy husk support and rice bran for the production of glucoamylase by Aspergillus nigeren_US
dc.typeJournal full texten_US
Appears in Collections:Biochemistry

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